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Catalan Bread Salad ~ Escalivada

Leites Culinaria
This Catalan bread salad, also known as escalivada in its native Spain, is a rustic summer staple made with day-old bread and grilled or roasted vegetables including tomatoes, eggplant, zucchini, bell peppers, and (surprise!) figs. Spain’s answer to panzanella.
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Prep Time 40 minutes
Total Time 40 minutes
Course Salad, Side Dish, Starter
Cuisine Catalan
Calories 845 kcal

Ingredients
  

For the bread salad

  • 1 large eggplant cut lengthwise into slices 1/4-inch (6-mm) thick
  • 3 zucchini or summer squash cut lengthwise into slices 1/4-inch (6-mm) thick
  • 6 gypsy or bell peppers halved and seeded
  • 1 red or yellow onion cut into slices 1/4-inch (6-mm) thick
  • 1/2 Cup olive oil extra virgin
  • 4 thick slices day-old bread hewn from an artisanal oaf whole-grain if desired whether store-bought or homemade
  • 2 ripe heirloom tomatoes cut into 1-inch chunks
  • 2 cups mixed flat-leaf parsley and basil leaves  torn into pieces
  • 8-10 fresh figs any variety halved (optional)

For the anchoïade

  • 2 cloves garlic
  • 6 olive oil-packed anchovy fillets
  • 1/2 Cup walnuts halves or pieces
  • 1/2 tsp Coriander seeds
  • 1 average-size lemon preferably organic Grated zest and juice
  • 1/2 Cup olive oil extra virgin
  • 1 tbsp marjoram leaves
  • 1 tsp thyme leaves
  • 1/2 cup dried figs chopped
  • Salt
  • freshly ground black pepper

Instructions
 

Make the bread salad

  • Prepare a fire in a charcoal grill.
  • Brush the eggplant, zucchini, pepper, and onion slices generously with some of the olive oil.
  • Grill the vegetables, turning as needed, until soft and slightly charred, 6 to 8 minutes. If desired, cut each slice into smaller pieces. Toss in a bowl.
  • Brush the bread slices with some of the olive oil. Grill, turning occasionally, until slightly charred, about 4 minutes. Transfer to a platter and cut each slice in half or smaller pieces.

Make the anchoïade

  • Place the garlic and anchovies in a food processor or a mortar and process or pound into a paste. Add the walnuts and coriander seeds and pound to incorporate them.
  • Transfer the paste to a bowl and stir in the lemon zest and juice, olive oil, marjoram, thyme, and figs. Season with salt and pepper.
  • Arrange the grilled vegetables on the platter along with the bread, tomatoes, parsley, basil, and fresh figs, if using. Spoon the anchoïade over the top and serve.
Keyword Catalan Cuisine, Escalivada, Salad, Starter